Strawberry Cake With Fruit Pulp

Ingredients (18cm)

100g flour

50g almond meal

1/2 tsp baking powder

3 egg yolk

3 egg whites

80g butter

40g Stevia (or75-80g sugar)

100g strawberry pulp

1 tsp vanilla extract

½ tsp cinnamon, ground

½ lemon zest

Prep.time: 15 minutes

Cooling time: 18-20 hours

You’ll need: Berry Press, Balloon Whisk

 

  1. Attach berry press on the Cooking Chef. Put the strawberries in the press and squeeze out the juice.
  2. From the fruit juice, you can make, for example, healthy drinks, mousses, fruit gums.
  3. Keep 100g fruit pulp.
  4. Line the cake pan with baking paper, preheat the oven to 175C (fan forced)
  5. Attach the balloon whisk, beat the egg whites until stiff and set aside.
  6. Beat the butter with stevia (or sugar) until creamy, then add the egg yolk and let it work on level 4 for 2-3 minutes.
  7. Stir the strawberry pulp, lemon zest, cinnamon and vanilla extract into egg mixture.
  8. Add flour, almond flour, baking powder, and mix well.
  9. Carefully fold in the egg whites snow and fill in the dough
  10. Bake cake for about 18-20 minutes

 

Baked in partnership with Kenwood Switzerland

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